It’s no secret that I love natural peanut butter. Check out these yummy mini taco salads I made with Spicy Mexican Peanut Butter. I tossed pb and kidney beans and heated them in the microwave (or stovetop) until warm and then I sprinkled on some cheese, sour cream, lettuce and tomato for a healthy, gluten free snack.

So I decided to put together a little sheet on the difference between serving veggies with ranch dressing or with peanut butter. Below are the results of the nutritional comparison. As you can see, peanut butter is lower in fat, sodium, and higher in protein. I also love that you can out out a mixed tray with fruit and veggies when you are serving peanut butter. Ranch is only good on veggies. My personal favorite natural peanut butter for dipping is Rosemary Garlic, but the kids seem to love Chocolate Butterscotch.

The other thing I love about The Granola Tree Peanut Butter is that you know that it is GLUTEN FREE. With ranch, some are, some aren’t.

Ever wonder why you should make the switch to eating natural peanut butter? Well give yourself a pat on the back because there are so many reasons. Natural peanut butter is lower in fat, carbohydrates, sodium, and it’s higher in protein. Plus, natural peanut butter contains no trans-fats.

Marshmallow Chicks are a delicious homemade version of Marshmallow Peeps! Peeps are an Easter classic, but sometimes their enjoyment is more nostalgic than taste-based. These homemade Marshmallow Chicks retain the charming shape of the original, but these soft, fresh vanilla-scented marshmallows taste much better.

3 cups sugar, divided use

Yellow food coloring

9 tablespoons water, divided use

2.5 teaspoons (1 envelope) unflavored gelatin

1 tsp vanilla extract, or any other flavoring you’d like

1 tablespoon cocoa powder or chocolate chips

Piping bag with 1/2-inch round tip

Candy thermometer

Mixer with whisk attachment

Preparation:

1. Place 2 cups of the granulated sugar in a large, gallon-size Ziploc bag. Add a few drops of yellow food coloring to the sugar. Massage the coloring and sugar together with your hands through the plastic bag, adding more color if necessary to achieve the desired hue. It will take a few minutes to fully distribute the color, so be patient and thorough. Sift the sugar once it is the color you want so that any remaining clumps of color can be removed. 2. Prepare a baking sheet by lining it with aluminum foil. Generously spread a layer of colored sugar on the foil.3. Place the gelatin and 5 tablespoons of the water in a small bowl and stir. Allow the gelatin to sit for several minutes. 4. Combine the remaining 1 cup of plain granulated sugar and 4 tablespoons of water in a small saucepan. Insert a candy thermometer, bring to a boil over medium heat and cook to soft-ball stage (235 degrees Fahrenheit). 5. Once it reaches the correct temperature, remove the pan from the heat and add in the gelatin mixture. Stir with a whisk or a spatula until it is thoroughly combined and no gelatin lumps remain. 6. Pour the hot gelatin syrup in the bowl of an electric mixer. Allow it to cool until it is barely warm to the touch. 7. Once the gelatin is just warm, begin to beat it with a whisk attachment. Start on medium speed, and once the mixture is no longer clear but has turned white and opaque, add the vanilla and turn the mixer to high speed. 8. Beat for 10 minutes, until the candy is stiff, glossy and white. Add in a few drops of liquid yellow food coloring and beat until well-distributed.9. Immediately place the candy in a pastry bag fitted with a 1/2 –inch round tip (or a coupler base without a tip). Pipe the Chicks onto the baking sheet covered with colored sugar. To pipe the Chicks, begin with the body: hold the bag an inch above the surface at a 90 degree angle. Squeeze the marshmallow out, allowing it to form a 1-inch round before beginning to pull back towards you. Taper as you move backward, forming a 3-inch body. Release pressure and pull the bag upward to form the “tail.” 10. Next, form the Chick head by again placing the bag at a 90 degree angle. Pipe on top of your body segment, and move the bag back toward the tail. Once you have reached the middle of the body, reverse directions and move the bag back toward the front of the chick’s body. Simultaneously release pressure on the bag so that the marshmallow stops flowing and tapers off into a “beak” shape. Depending on the size of your chicks, you should get about 18-20 marshmallow chicks from this recipe.11. While the marshmallow is still wet, sprinkle the chicks all over with the remaining colored sugar. 12.Mix the cocoa powder with a few drops of water to form a thick paste, or melt the chocolate chips in the microwave. Use a small paintbrush or a toothpick to dot the chocolate on the chicks to form eyes.

Ingredients

Directions

In a mixing bowl, combine confectioners’ sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.

While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.

Ingredients

Directions

In a bowl, combine the flour, oats, sugar, baking powder and salt. Cut in the peanut butter until crumbly. Combine the egg, milk and vanilla; stir into dry ingredients just until moistened.

Transfer to a greased 9-in. x 5-in. x 3-in.loaf pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Try making this with all natural Chunky Peanut Butter from The Granola Tree

Grease and flour an 8 x 4 x 2 1/2 inch loaf pan. Mix flour and baking powder, salt and cinnamon together. In a bowl, mix oil, sugar, and eggs. Beat in bananas until well blended. Add flour mixture and stir until it is moistened. Stir in oats and nuts. Pour into greased pan. Bake at 350 degrees for about 55 minutes.

Ingredients

Directions

In a large bowl pour the boiling water over the rolled oats. Add the scalded milk and stir. Pour in the oil and molasses. Stir well.

In a separate bowl mix the sugar with the yeast and 1 cup of the flour. When the oatmeal mixture has cooled to lukewarm add the yeast-flour mixture. Stir in the salt and remaining 5 cups of flour. Knead dough for 6 to 8 minutes. Place the dough in a covered greased bowl and let rise until doubled, about 1 1/2 hours.

Punch the dough down. Knead for 2 minutes. Divide dough into two pieces and place into greased 9x5x3 inch loaf pans. Cover pans and let rise until almost doubled in size.

Bake in a preheated 350 degree F (175 degrees C) oven for 1 hour, or until nicely browned. Let the loaves cool on a rack. Remove loaves from pan; wrap well and store in a cool spot.